Persimmon, walnut and cranberry cookies

by Emma on July 2, 2012

in Home Bakery

Persimmons are such an exotic fruit (well to me at least!), and I happened to get a delivery from a family friend right at the very end of their season (February to May). This was just in time to make them into a delicious little cookie, which happens to go perfectly with a cup of tea in this wintery weather we’re currently experiencing in southern Australia. Being high in fibre and a great source of vitamin C and beta carotene makes the persimmon a gem of a fruit, and mixed with with scrumptious walnuts, cranberries and spices, creates an incredibly flavoursome treat.

Permisson walnut and cranberry cookies

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Permisson, walnut and cranberry cookies

1/2 cup butter
1 cup raw sugar
1 egg
1/2 teaspoon vanilla extract
2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon bi carbonate soda
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup dried cranberries
1 cup walnuts, chopped
1/4 teaspoon salt
1 cup persimmon pulp

Preheat oven to 175 degrees C.

Cream together the butter and sugar in a large bowl. Add egg and vanilla and mix well.

Sift into this the flour, bi carbonate soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon and nutmeg. Stir to combine. Add the cranberries, chopped nuts, 1/4 teaspoon salt and persimmon pulp. Mix well.

Drop by the teaspoonful onto a trays lined with baking paper. Bake for 12-15 minutes. Transfer onto wire racks to cool.

Persimmon walnut and cranberry cookies - Love Thy Kitchen

Makes approximately 40 cookies (depending on the size of your teaspoons). Hmm time for a cup of tea I think!

What is your favourite way to eat persimmons?

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